THE FAT FIGHT
Editor's Note: Lucy Simon (‘17) wrote this paper on triglyceride (fats) for her Organic Chemistry class.
“Fat” is a small world with a huge reputation. We are taught from a young age that fats are bad and we should stay away from them, but most people do not truly understand what a fat really is. Fat is the common name for the molecule triglyceride, which is an ester that comes from glycerol, a carbon chain with 3 hydroxyl substituents, and three fatty acids. The main two types of triglycerides are saturated and unsaturated fats, which differ in the bonding of the carbon chain in the molecule. The linear, saturated fats have all single carbon bonds and the maximum number of hydrogen bonds. This is unlike unsaturated fats, which have double bonds between some carbon atoms, creating a kink in the carbon chain. Although a double bond may not seem like a huge difference, on a molecular level it radically changes the properties of the molecule and the ways in which our bodies react to it. Within the realm of unsaturated fats, there are two geometric isomers that can exist. These are cis-fats and trans-fats, the difference being that in a cis-fat, the hydrogens bonded to the carbons in the double bond are on the same side and in a trans-fat they are on opposite sides. Most naturally occurring fats are cis, like in plant or vegetable oils, and are necessary for human survival (Twitchell, 2015). But, trans-fats aren’t as friendly, as they have been directly linked to serious conditions such as heart disease (Leech, 2014).
Natural trans-fats exist in meat fat and are safe for the body in the right portions. But, major health issues arise in the consumption of artificial trans-fats, or hydrogenated fats. Adding hydrogen to vegetable fat molecules makes artificial trans-fats (Leech, 2014). Hydrogenated trans-fats change the phase of the vegetable fat from liquid to solid This phase change relates to the “stackable” structure of the hydrogenated fats and their ability to withstand a higher melting point. At first, hydrogenated fats seemed to be an incredible invention, solid fats like Crisco and margarine were used all over the world, because they were easy to produce and had cooking properties that liquid fat did not. But, in the 1980s, nearly 90 years after the invention of hydrogenated fats, scientists started to have safety concerns about trans-fat. In the 1990s, studies showed that the consumption of trans-fats were contributing to the deaths of nearly 30,000 people every year from problems such as coronary heart disease, cancer, and diabetes (Smith, 2015).
Although awareness about the dangerous properties of trans-fats had been more widely circulated, they still were widely used. In 2003, the average US adult consumed 4.6g of trans-fats everyday, a staggeringly dangerous amount. An increase in deaths and illness from trans-fat related diseases prompted the US government to take legislative action against the use of trans-fat products. In 2006 the United States Food and Drug Association started requiring that trans-fat containing products be clearly labeled, a legislative action years in the making. On December 4th 2006, the New York State government voted to siphon the use of artificial trans-fats in restaurants (Lueck, 2006). Although passing the laws to limit the intake of trans-fats would save thousands of lives each year, many people felt as though the government was infringing upon their individual rights as consumers.
Many leaders in the food industry in New York City were incredibly upset when the new legislation was thrust upon them, complaining that they did not have sufficient time to create new recipes and that there would not be enough trans-fat free cooking oil that would comply with the new rules (Christensen, 2015). Some politicians and consumers were also unsatisfied with the law, arguing that government control over food is a violation of personal liberties. But, the law really only changed the legal limit of artificial trans-fats that can be served at restaurants per menu item, so anyone could still put as many artificial trans-fats they wish into their food cooked at home.
The government’s intervention in siphoning the use of trans-fat s is one example of the ethical battle between censoring the freedoms of citizens and protecting their health and wellbeing. In my opinion, I think that it is the responsibility of the government to do everything they can to protect citizens, even if it inconveniences citizens. Also, I think that citizens should trust that these laws would only be passed if they were defended with hard data and impeccable research. The importance of potential economic impact and infringement of personal liberties is outweighed by the significance of our safety. Filling our bodies with trans-fats is a death wish, and it is the duty of the government to step in when the wellbeing of citizens is at risk.
Natural trans-fats exist in meat fat and are safe for the body in the right portions. But, major health issues arise in the consumption of artificial trans-fats, or hydrogenated fats. Adding hydrogen to vegetable fat molecules makes artificial trans-fats (Leech, 2014). Hydrogenated trans-fats change the phase of the vegetable fat from liquid to solid This phase change relates to the “stackable” structure of the hydrogenated fats and their ability to withstand a higher melting point. At first, hydrogenated fats seemed to be an incredible invention, solid fats like Crisco and margarine were used all over the world, because they were easy to produce and had cooking properties that liquid fat did not. But, in the 1980s, nearly 90 years after the invention of hydrogenated fats, scientists started to have safety concerns about trans-fat. In the 1990s, studies showed that the consumption of trans-fats were contributing to the deaths of nearly 30,000 people every year from problems such as coronary heart disease, cancer, and diabetes (Smith, 2015).
Although awareness about the dangerous properties of trans-fats had been more widely circulated, they still were widely used. In 2003, the average US adult consumed 4.6g of trans-fats everyday, a staggeringly dangerous amount. An increase in deaths and illness from trans-fat related diseases prompted the US government to take legislative action against the use of trans-fat products. In 2006 the United States Food and Drug Association started requiring that trans-fat containing products be clearly labeled, a legislative action years in the making. On December 4th 2006, the New York State government voted to siphon the use of artificial trans-fats in restaurants (Lueck, 2006). Although passing the laws to limit the intake of trans-fats would save thousands of lives each year, many people felt as though the government was infringing upon their individual rights as consumers.
Many leaders in the food industry in New York City were incredibly upset when the new legislation was thrust upon them, complaining that they did not have sufficient time to create new recipes and that there would not be enough trans-fat free cooking oil that would comply with the new rules (Christensen, 2015). Some politicians and consumers were also unsatisfied with the law, arguing that government control over food is a violation of personal liberties. But, the law really only changed the legal limit of artificial trans-fats that can be served at restaurants per menu item, so anyone could still put as many artificial trans-fats they wish into their food cooked at home.
The government’s intervention in siphoning the use of trans-fat s is one example of the ethical battle between censoring the freedoms of citizens and protecting their health and wellbeing. In my opinion, I think that it is the responsibility of the government to do everything they can to protect citizens, even if it inconveniences citizens. Also, I think that citizens should trust that these laws would only be passed if they were defended with hard data and impeccable research. The importance of potential economic impact and infringement of personal liberties is outweighed by the significance of our safety. Filling our bodies with trans-fats is a death wish, and it is the duty of the government to step in when the wellbeing of citizens is at risk.
